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I always light with a Minion start and put the meat on right away. Avoids the problem. Regardless, Chris was correct upthread: as long as you got your temp back up and cooked till done food safety wouldn’t be a concern. 140 is 10 degrees over the actual top of the zone of 130; 135 (a 5 degree...

Costco for $60 annually might well be worth it. Wegman’s used to carry them but I haven’t shop there in years. You could ask at meat counter there or any other in area and see if they’ll order. Sometimes it’s a case minimum but that’s okay if you have a freezer with space.

Cool. Note that you don’t need to thaw first. You can bring a pot of water to a full boil, toss in the bag(s) right out of the freezer, then cover the pot. Heat 15 minutes or so then shut off the burner allowing the residual heat in the water to finish the job, maybe 10-15 minutes longer...

Cook until done, not by time. Unwrap for cooling and don't wrap before vacuum sealing. At temps <0˚ freezer shelf life is practically indefinite if properly vacuumed. Thaw in fridge first. You can reheat in oven or on grill. If you want to sauce, paint the ribs with it then wrap in HD foil along...

The brisket would be fine to cook on the 27th. Because you're cooking well past the pasteurization stage (rather than, say, cooking to medium-rare or the like) no worries.

Hey Steve. Thanks. I can only occasionally pop on.

Penzey's. I quite appreciated Bill Penzey's position.

Then there are these.

Yes. Spritz your air fryer with oil as usual; spritz both sides of breaded chicken with oil then air fry. I’d likely still go with 400 - maybe 375. But, again, you’re not cooking the chicken as it’s already cooked, just getting the breading colored and crisped. I’ll add that the chicken is...

Salt. Sous vide setup: 155˚ (68˚C). Separate a chicken as usual, or just buy it already in pieces. If using a typical ~4-pound bird (or the equivalent), use a scant 3 teaspoons table salt and salt the pieces all over. Bag dark pieces together; bag breast pieces together. Put the bag with breasts...

Hmm. Never had that happen. What are you using for a vac and bags?

First, getting rid of the air in the package. Can't stress that enough. Mostly I vac seal, sometimes use the submersion method (works best with particularly full packages). Mostly I do not need to use additional weights to submerge. On the occasions I do, I simply clip a ss knife or spoon to the...

For smoked I much prefer paprika from Spain. I get it at Tienda. For unsmoked I much prefer paprika from Hungary. For this it's Amazon or, often, Hungarian Deli.

Something smelling "off" only indicates the possible presence of spoilage bacteria. They're pretty harmless. Still, if present in large quantities, cooking might not overcome the inferior odor/taste. Bacteria that cause food borne illness have no odor whatsoever. Also, cryo'd meats can often...

I have a few of two brands, Joule and Anova. While both connect with Bluetooth I don't bother. I use them for LOTS of things but especially long-cooked meats (like lamb shanks, short ribs, brisket) that I'm not planning to smoke (although one can, and I have, I don't smoke as much as I used to)...

JimK - Now THAT looks terrific! Joan - The supper club was on the north causeway to New Smyrna Beach from the mainland. It was called Susie's Saloon. Dean - Thank you for your kind words. As for ribs and temps, I don't worry about keeping temps down, especially when I was in Florida smoking...

John, I do not mix it with anything else. No need though I suppose one could. Joan, it was the 70s so...many chunks of time in that period I scarcely recall. I worked several restaurants in P'town from 72 to 77. Meanwhile, I did lighting and visuals for a rock band the last year or two of that...

Bravo. Yes, I have far more carbon steel pans than cast iron. I utterly loath stainless steel pans (especially All Clad but there are many others I refuse to use). I have nonstick anodized aluminum, cast iron and lots of carbon steel. Correctly seasoned (again, flaxseed oil) they are my...

Ah...that’s Provincetown, Massachusetts. I was standing on the flydeck of a chartered yacht. The yacht was too big to dock at the marina so we had to take the tender in. This was my first time returning since NYE 1978/1979. Provincetown was where I got my start (in restaurants among many other...

It’s at the very least similar. I remember posting one years back but don’t remember which. They’re all thematically similar though. Enjoy.